Chicken-Veggie Stir Fry

Chicken-Veggie Stir Fry

Chicken-Veggie Stir Fry

Chicken-Veggie Stir Fry

Recipe By: Alice Morrow

Chicken-Veggie Stir Fry

Ingredients

1 ½ lbs. of chicken tenders, seasoned
PAM
1 T. olive oil
¼ c. plus 1 T. soy sauce
1 (4-oz.) can sliced mushrooms, undrained
1 large red onion, thinly sliced
1 of each red, yellow, orange, and green bell pepper, cut into strips
1 (8-oz.) carton sliced fresh mushrooms
1 (8-oz.) can sliced water chestnuts, drained, optional
1 t. cornstarch
Salt, red/black pepper, garlic powder
½ bottle Mango-Chipolte Marinade or your favorite fruity/spicy marinade
Any assorted veggies: broccoli, zucchini, snow peas, asparagus, etc.

Instructions

Cut chicken tenders into 1 ½” pieces and season and set aside.
Spray a Wok or large skillet with PAM. Add olive oil. Allow wok to heat up.
Add chicken and brown.
Add soy sauce and your favorite marinade, about ¼ to ½ c. Blend well.
Push chicken to the side of pan and add drained mushrooms, reserving liquid and set it aside.
Add the onions, bell peppers, fresh mushrooms and any other veggies you choose. Cook until tender but still crisp.
Blend in the chicken with the veggies. Stir in water chestnuts.
Combine the reserved mushroom liquid in a small bowl with cornstarch. Blend well.
Pour this into the chicken/veggie mixture and mix well. It will thicken up the juice a bit.
Season to taste.
Serve with your favorite rice or Asian noodles.

Notes

*****You can also do this with other meats and seafood or combinations of any.

chicken featured Stir Stir Fry Veggie

Alice